DEEP FAT FRYING6. Frying temperatures
SPECIAL FRYING NOTE:CelsiusFahrenheit
Scale (°C)Scale(°F)
For safety purposes when deep fat frying, fill the pan
one third full of oil, DO NOT cover the pan with a lid150300
and DO NOT leave the pan unattended. In the
unfortunate event of a fire, switch the appliance OFFFirst frying of potatoes170340
at the electricity supply and cover the pan with a lid175350
or damp cloth to assist in smothering the flames.180360
DO NOT use water on the fire. Leave the pan to coolSecond frying of potatoes190375
for at least 30 minutes before moving it.Frying chicken and fish195380
200390
DO NOT leave the fat or oil in the frying pan on the
hob to store it in case the hob is inadvertently
switched ON.
PRESERVING
1. Preparing the food.
1. DO NOT use a pan that overlaps the perimeter of
Seal the food by coating with flour, egg andthe hob trim.
breadcrumbs or batter. Do not use a basket with
batter coated foods as they will stick.2. To allow for a full rolling boil, the pan should be
no more than one third full when all the
2. Amount of oil.ingredients have been added. It is better to use
two pans rather than overfill one, or use half
quantities.
For safety purposes fill the pan only one-third full
of oil.3. Use firm fruit or vegetables and wash well before
using.
3. Testing the temperature of the oil.
4. Preserving sugar gives clear jam, however
It is advisable to use a thermometer to test thegranulated sugar is cheaper and gives equally
temperature of the oil. Alternatively, drop a
small cube of bread into the oil which shouldgood flavour.
brown in just under a minute if the oil is at the
correct temperature of 190°C/375°F.5. Crystallization may be caused if sugar is not
completely dissolved before bringing jam to the
4. Cooking the food.boil. Over boiling will affect the flavour, setting
properties and colour of the jam.
Lower the food gently into the oil. Do Not add
too much food at once or the temperature of the6. To test jam for setting:
oil will be reduced and may result in soggy,
If a jam thermometer is available, boil jam to
greasy food.104°C. Marmalade should be boiled to 106°C.
Turn the food if necessary; doughnuts float to theIf a jam thermometer is not available, remove
surface so will not brown on the upperside if notpan from heat, place sample of jam on a cold
turned. Once cooked, drain the food ondish and cool quickly (i.e. in a freezer or frozen
absorbent paper.
food storage compartment of a refrigerator).
5. Double frying chips.When cold it will crinkle and hold the mark of a
finger run through it, if it is at setting point.
Double frying will ensure good chips. First fry the
chips for a few minutes at 170°C/340°F to seal7. The scum should be removed as soon as
the outside. Remove the chips from the oil.possible after setting point has been reached.
Increase the temperature of the oil toMarmalade should be allowed to cool before
190°C/375°F to finish cooking and brown thepotting to prevent the peel rising.
chips.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
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ACEC
